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Do wheat and beans hurt more than they help?

December 30, 2012 by Sayan


Wheat (and grains) and legumes are often heralded as the healthiest of health foods.

They’re said to be rich in plant-based compounds and low in fat.

They’re praised as triumphs of agriculture that have sustained the development of human civilization for the last 10,000 years.

Now, I won’t be one to dispute this, since modern agriculture has done a lot for us.

It has allowed the human race to effectively end the nomadic movement patterns of following animals for food. As these once-nomads began to settle down and build communities, the pathway towards the development of a myriad of farming technology was paved.

And with this evolving technology came incredible possibility, thereby propelling us into the modern age.

Except for one thing.

That was then.

This is NOW.

In the now, we have already achieved a level of expansive farming and food scalability. Food is FAR from being a scarcity, and we are no longer confined to our plots of weathered farmland.

With these advances, we have essentially been given leisure: in this case, the leisure of blending food choice with quality science to create the best, most personalized diet.

Mainstream wisdom (often tremendously-paid marketers, actually) tells us that loads of wheat and beans with little meat is the key to longevity.

Modern science, on the other hand, points us in the direction of avoiding wheat and legumes as the secret to phenomenal health.

Based on my general dislike of recommendations that are often influenced by greed, and lots of solid proof (from both empirical and anecdotal evidence), I’m definitely swayed towards the latter.

Essentially, removal of certain inflammation-promoting foods — grains and beans, being some of the more prominent ones — is vital to lasting health.

There is a method to the “madness"